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Gluten-Free Apple Spice Bundt Cake

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Gluten-Free Apple Spice Bundt Cake – This gluten-free apple bundt cake has warm flavors and a gorgeous tender texture. Try it with caramel sauce or cinnamon sugar for a fun finish!

gluten-free apple spice bundt cake with cinnamon sugar on a white cake stand

Pumpkin seems to get most of the fall love, and I get it! Pumpkin is DELICIOUS. I eat pumpkin recipes all season long. (Let’s be honest, we’re a pumpkin year-round family. There, I said it!)

But I didn’t want to let this season pass by without sharing a bit of apple love here on Sweets & Thank You. Because a cozy apple recipe is perfect for fall and winter–when the weather cools off, apples are at their ripest and most flavorful, and we’re all looking for something cozy to tuck into.

Our Gluten-Free Apple Spice Bundt Cake seems like the perfect place to start. This gorgeous apple bundt cake is filled with plenty of warm spices that are the flavor equivalent of a soft sweater or comfortable blanket. With a double-dose of apples (applesauce + grated or diced apples), and its super tender texture, we’re channeling some serious cozy levels in this gluten-free apple bundt cake recipe.

Here’s what makes this apple bundt cake so great…

Gluten Free Apple Spice Bundt Cake with a slice cut out, revealing a gorgeous tender center

Here’s What Makes This Gluten-Free Apple Bundt Cake So Amazing

It’s Super Moist. I know the word moist is terrible, but this apple spice bundt cake has incredible texture. Thanks to the applesauce, it’s soft and moist, though it’s still tender and light. (Make sure you measure your flour correctly, though, or you’ll undo all that light, soft, tender texture we’re going for!)

There’s a Double-Dose Of Apple Flavor. I’m doubling up on apple flavor here by using a combination of unsweetened applesauce (which also helps create a soft texture), and grated or finely diced apples. I prefer my apples grated so they blend in more texturally. The cake eaters at my house aren’t fans of anything really chunky in cakes, so grating works best for us. That said, if you love little pieces of apple and want them to stand out more, feel free to finely dice the apples for your apple bundt cake.

The Spices Are Incredible. This gorgeous apple bundt cake is everything I love about apples + everything I love about spice cake. It’s loaded with warm spices like cinnamon, nutmeg, and clove. The cozy aroma as this cake bakes will fill your entire house, and each delicious bite is laced with spices. It’s what makes this cake so amazing!

No Fancy Flours Needed! If you don’t want to mess with mixing and matching a ton of different gluten-free flours, this is the gluten-free apple bundt cake recipe for you! I use quality measure-for-measure flour (we swear by King Arthur!) to keep things easy. King Arthur brand has a great blend of protein and starch, so it gives you really great texture. (Again, be sure to measure correctly!)

Overhead view supplies for how to keep a bundt cake from sticking to the pan--bundt pan, 100% spray oil, and cinnamon-sugar
Close up view of gluten-free apple spice bundt cake with cinnamon sugar

How To Keep Bundt Cakes From Sticking

There are lots of tips and tricks out there to keep your bundt cake from sticking to the pan, but here are my favorites:

Consider The Age Of Your Bundt Pan.

How old is that bundt pan? Is it gorgeously seasoned from years of loving use? Awesome! Keep enjoying it! Did it used to be nonstick, but now the coating is scratched, chipped, or caked with build-up? It’s probably time to replace it.

Newer bundt pans often come with a great nonstick coating that helps them slide right out. We highly recommend Nordicware Bundt pans, like this fluted pan we used, or a pretty swirl pattern. (Though there are so many great ones to choose from!) Keep in mind that the more intricate the design, the more likely the cake is to stick.

Grease Your Bundt Pan RIGHT Before Filling.

Most recipes recommend you prep your pans at the same time you preheat the oven, and usually, I’m ALL about that. But with a bundt, prepping your pans too far in advance can be a problem. Any oil you’ve greased the pan with can drip down those high sides and pool at the bottom (which means your sides are more likely to stick and the top of the cake is less likely to cook the way you want it to). Speaking of greasing the pan…

Spray Or Brush It With Oil (NOT BUTTER!).

We recommend greasing your bundt pan generously with spray oil (easiest) or brushing oil into every nook and cranny. The milk solids in butter can actually exacerbate sticking with the more intricate details of bundt pans, so it’s not the best choice for this job.

Also important to note: I use 100% oil spray (without propellants or additives) rather than nonstick baking sprays since nonstick sprays can create build-up on your pans that degrade the nonstick coating. (Melted shortening is another option!)

Consider Adding A Barrier, Like Sugar or Almond Flour.

Sprinkling something into the greased bundt pan can help give the cake something to stick to, instead of it sticking to the pan. The most common options here are sugar (which works great for most cakes and makes a pretty finish), almond flour (which works best in lighter-colored cakes), or unsweetened cocoa powder (great for chocolate cakes). I do NOT recommend regular flour or gluten-free flour, since it can increase sticking.

Treat Your Pan Right.

Lastly, to keep that bundt pan in prime shape, don’t wash your bundt pans in the dishwasher. Use simple dish soap & warm water and dry the pan thoroughly, getting into all those detailed parts of the design. (A bundt cleaning brush can make this even easier, but it’s not necessary) Avoid using any metal utensils on a bundt pan as they can scratch and damage the coating.

A slice of gluten-free apple spice bundt cake being drizzled with caramel sauce
A slice of gluten-free apple spice bundt cake with caramel sauce drizzed on top

Yummy WAys To SErve Apple Spice Bundt Cake

Truth be told, this gluten-free apple bundt cake doesn’t strictly *need* anything on top to be delicious and delightful. (Should that be it’s new tagline? “Delicious & Delightful!”) It’s got amazing flavor from the apple and spices, it’s moist, and it’s beautiful.

That said, it’s always fun to dress up cake a bit, isn’t it? Here are our favorite ways to serve this gluten-free apple spice bundt cake:

  1. With Caramel Sauce or Buttermilk Syrup. My favorite way to eat gluten-free apple bundt cake is with a drizzle of warm caramel sauce or buttermilk syrup. It’s like a caramel apple + spice cake! SO GOOD. Use your favorite store bought caramel sauce, make your own homemade caramel sauce, or try this buttermilk syrup. For extra apple flavor, use the cider caramel sauce from One Lovely Life!
  2. Brush With Butter & Add Cinnamon Sugar. For a simple, but beautiful finish, brush the sides of the cake with a little melted butter while the cake is still warm and add a generous sprinkle of cinnamon sugar to the outside of the cake. Work in small sections so the cinnamon-sugar sticks well! (I use 2 Tbsp. sugar + 1 tsp. Cinnamon and usually don’t end up needing it all)
  3. Sprinkle With Powdered Sugar. Simplest and easiest serving idea of all! Dust your gluten-free apple spice bundt cake with some powdered sugar right before serving for a gorgeous presentation. The cake gets a gorgeous, deep golden color so the white of the powdered sugar looks extra beautiful and striking.
  4. Dollop With Whipped Cream. Keep things simple with a dollop of whipped cream on everyone’s slice of cake.
  5. Add A Scoop Of Ice Cream. Or, if you’re an ice-cream-with-your-cake person, add a scoop of vanilla or caramel ice cream next to your cake. I won’t tell if you add caramel sauce on all of it.
Close up view of gluten-free apple spice bundt cake with cinnamon sugar

FAQ + Tips And Tricks For The BEst Gluten-Free Apple Bundt Cake:

Don’t Skip The Pan Prep! In case you scrolled past our bundt tips above, I wanted to make sure you noted how important it is to prep your bundt pan properly. Grease it RIGHT before pouring the batter in, using 100% spray oil, or a pastry brush and oil or melted shortening (NOT butter or nonstick spray). Sprinkle a light coating of the cinnamon-sugar over the spray oil as directed to add an extra barrier layer. Then, you’re ready to add your batter and bake!

What Kind Of Apples Are Best For Apple Cake? My go-to suggestions are granny smith apples and honeycrisp apples. They’ll hold their shape (soften without going mushy) and have great flavor when baked. (This chart walks you through common types of apples and what they’re good for.)

Should Apples Be Peeled For Apple Cake? You are welcome to peel them, but I almost never do. When grated, the peel shouldn’t be a problem texturally.

How To Flip a Bundt Cake Out Of The Pan. If this is your first bundt (or it’s been a while), I recommend watching this clip for a visual.

What To Do If Your Bundt Cake Sticks. If you’ve followed all my tips and it still seems like your bundt is sticking once you’ve flipped the pan over onto a cooling rack, don’t force or shake it out! Flip it back over so you can see the cooked cake. Toss a clean dish towel in the sink and soak with boiling or very hot water. Place the bundt pan on top of the soaked dish towel and let it steam for 5-10 minutes before trying to flip it out again. You can also try freezing the cake in the bundt pan and getting it out once frozen. (The texture will be less delicate when frozen)

A slice of gluten free apple spice bundt cake on a white plate

Our Favorite Tools & Ingredients For This Recipe:

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gluten-free apple spice bundt cake with cinnamon sugar on a white cake stand

Gluten-Free Apple Spice Bundt Cake

  • Author: Sweets & Thank You
  • Total Time: 70 minutes
  • Yield: 1 bundt cake 1x
  • Diet: Gluten Free


This gluten-free apple bundt cake has warm flavors and a gorgeous tender texture. Try it with caramel sauce or cinnamon sugar for a fun finish!



For The Gluten-Free Apple Spice Bundt Cake:

  • 2 1/4 cup (270g.) gluten-free measure-for-measure flour, like King Arthur (scooped and leveled)
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup butter, softened (should still be slightly cool)
  • 3/4 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup unsweetened applesauce (divided)
  • 1 cup grated or chopped apples (I prefer Honeycrisp or Granny Smith)
  • 100% spray oil, or oil and a pastry brush (for greasing the bundt pan)
  • 2 Tbsp. sugar + 1 tsp. cinnamon, for lining the bundt pan

Optional, for serving: 

  • Cinnamon Sugar*: 2 Tbsp butter melted + 2 Tbsp. Sugar + 1 tsp. Cinnamon (or leftover cinnamon-sugar from dusting the pan)
  • Caramel Sauce or Buttermilk SyrupButtermilk Syrup for drizzling on slices of cake
  • Whipped Cream or Ice Cream (try vanilla or caramel ice cream!)


  1. Preheat the oven to 350 degrees F.
  2. First, combine the dry ingredients in a medium bowl. Combine flour (scooped and leveled or weighed), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk until well blended and set aside.
  3. In a stand mixer or large bowl, cream together butter, brown sugar, and sugar. Beat 2-3 minutes, or until light and fluffy.
  4. Add eggs, one at a time, beating after each addition.
  5. Add vanilla, and beat until incorporated.
  6. Add 1/2 cup of applesauce and mix for a few seconds.
  7. Add 1/2 of the dry ingredients and mix to incorporate.
  8. Add remaining 1/2 cup of applesauce and mix in
  9. Add remaining 1/2 of the dry ingredients, and mix almost all the way (with just a few dry spots remaining).
  10. Add grated/chopped apples and fold them into the batter (there should now be no dry spots of flour remaining)
  11. In a small bowl, combine 2 Tbsp. sugar with 1 tsp. cinnamon and whisk to combine. You’ll use this to help line your pan. (You probably won’t need all of it, but you’ll need to work quickly, so it’s nice to have plenty to work with.)
  12. Grease your bundt pan–spray the sides, center and bottom of the bundt pan generously with 100% oil spray or brush oil on with a pastry brush. Pay extra attention to any folds, curves, or indents of your pan and don’t miss the center column.
  13. Sprinkle 1-2 Tbsp. of cinnamon sugar around the inside of the bundt pan, trying your best to coat the center column and all those nooks and crannies in the pan. Tap the pan to distribute the sugar if you need to. (You likely won’t need all the cinnamon-sugar)
  14. Scoop the cake batter immediately into the greased pan and smooth out the surface with a spatula.
  15. Gently tap the pan on the counter a few times to release any air bubbles.
  16. Bake at 350 degrees for 50-55 minutes, or until the interior of the cake reaches 200 degrees F throughout. or a toothpick inserted comes out clean with just a few moist crumbs. (Check the center of the cake, as well as the top) Note that the cake will be a very deep golden color—it’s not burned! 
  17. Remove the cake from the oven and set the pan on a cooling rack for 5-10 minutes before turning out onto the cooling rack or your cake stand to finish cooling.* Cool completely before serving.


*If adding cinnamon sugar coating to the outside of the cake, you’ll brush melted butter onto the still-warm cake right after turning it out of the bundt pan and sprinkle with cinnamon sugar. Work in small sections so the sugar sticks better!

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Keywords: gluten free apple cake, gluten-free apple cake, apple bundt cake, apple spice bundt cake, gluten-free apple spice bundt cake, gluten-free apple bundt cake

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  1. A friend is diabetic. How do you think the cake would be if I only used the 3/4 cup brown sugar and omitted the one cup of sugar??

    1. Diana, I would not recommend it. The sugar is there for flavor, but it’s also crucial to the structure of the cake. The cake will not turn out without it. I’d ask your friend how they do with alternative sweeteners like Swerve (erythritol). I’m not a diabetic baking expert, but if you need to adapt the recipe, it would be more likely to turn out if you use a substitute than if you omit it all together.

  2. I don’t have to eat gluten free, but the cake sounds delicious. Would regular all purpose flour or cake flour work in this recipe?

    1. Marla – Hi! It truly IS delicious! Since I have Celiac, I can’t test it myself, but since I’m using a 1:1 gluten-free flour, it *should* work with regular flour. I recommend weighing it so you use the same amount, but if you don’t have a scale, at least use the scoop and level method!

  3. Thank you for this amazing recipe! I just found you while looking for a GF Bundt cake recipe online, and so happy I did! I made this cake last night and it was perfection! No one would ever guess it’s GF. I will make it again and again, & pray a blessing on you every time I do!!

  4. I used Lakanto monkfruit sweetener (zero glycemic, zero net carbs) in place of the 1 cup of sugar, then used the 3/4 cup regular brown sugar called for and it turned out perfect, in case anyone else wants to cut back on regular sugar.